Cream of Artichoke Soup
Enjoy a bowl or two, or three of this rich and creamy soup. Sure to please on a cold winter night.
Equipment
- large dutch oven
- Food processor
Ingredients
- 1½ sticks butter
- 1 medium onion
- 1 bunch green onions, sliced
- 8 oz baby Bella mushrooms, chopped
- (2) 14 oz cans artichoke hearts packed in water
- 4 cups milk
- 14.5 oz chicken broth
- 1 pint heavy cream
- 8 cloves garlic, minced
- ¾ cup flour
- 1 tsp salt
- ½ tsp pepper
- 2 tsp Cavender's all purpose Greek seasoning
Instructions
- Process artichoke hearts in a food processor until finely chopped, set aside.
- Melt 1 stick of butter in a large sauce pan over medium heat.
- Process onion in a food processor until finely shredded.
- Add shredded onion to the melted butter and sauté onion for 6-8 minutes until soft and translucent.
- Add remaining ½ stick of butter salt, pepper, Greek seasoning, and garlic. Stir to combine.
- Add chopped mushrooms.
- Cook over medium heat until the mushrooms release their moisture and all liquid has cooked off, about 5-8 minutes.
- Add the flour to the pan and stir to combine. Mixture will be very thick. Cook over medium heat for 2-3 minutes, stirring constantly.
- Slowly add chicken broth, whisking to combine.
- Pull pan off the heat and add the milk and heavy cream, whisking together until smooth.
- Return pan to the heat.
- Stir in processed artichoke hearts and sliced green onions. Reserve a few green onions for garnish.
- Taste and season with additional salt if needed.
- Cook soup over medium heat stirring frequently until soup thickens and is heated through. Do not boil soup, or it may separate.
- To serve top each bowl with freshly cracked black pepper and sliced green onions.
- Serve with rolls, biscuits or a crusty loaf of bread.